Chapter 502 The Banquet of Hundreds of Old Men-The County Magistrate
After listening to Zhu Toijian's idea, Zhu Yuanwai thought for a while and said: "There are too few elderly people over seventy in the county. Let's lower the age to sixty. It is estimated that there will be close to a hundred people. We named it Baisou Banquet and invited the county magistrate. Your Excellency is presiding over this. The county is so small. It only takes two days to go back and forth. There is no need for family members to accompany you. Respecting the elderly and practicing filial piety is a grand event that was the first of its kind in the Song Dynasty. The County Magistrate will definitely agree to it. People should look to the future. How much money is there? Just ask for a hundred taels of silver, and you will make it back when your business gets better."
Ginger is still old and spicy, seek power first and then wealth. Once this trick is used, the county magistrate will definitely be praised by the court. Maybe he can use this to get promoted, and there is no reason why it is not allowed. However, good deeds have to have someone waving the flag and shouting. Zhu Tonjian It is suggested that the private school teachers of Tongjiang Academy be invited to initiate this matter together. Among the private school teachers, there are two who are over sixty years old. Only with literati records can it have influence.
"That's a good idea." Zhu Yuanwai nodded and said: "Young people are terrible, and my son has grown up. The county magistrate will visit Pantan in mid-July, and my father took the opportunity to invite them to Fat Heart Restaurant. I'll leave it to my father to take care of it, and you can just cook some good dishes to welcome him."
What kind of good food can satisfy the magistrate? Zhu Toijian recalled the Dongpo dishes that his father often told him when he took him to Caishiji when he was a baby. A friend cooked Dongpo dishes for Lord Wen. It doesn’t need to be expensive, the key is to go with what you like. The county magistrate is also from the imperial examination, so he has to pay attention to the cultural flavor of the food, so that he feels that the food has connotation and class. Zhu Toijian summoned Wang Yitan and Cao De The two of them discussed with chopsticks.
Wang Yituan said: "Let me give the county magistrate a Xi Shi tongue. She is the first of the four beauties. Many literati admire her. She will definitely win the favor of the magistrate."
Cao De's chopsticks said: "I heard that the magistrate was born in a scholarly family and lived in poverty since childhood. Poor people often yearn for a life of abundant food and clothing, and want luxurious and exquisite food. I will give him an abalone, one of the eight treasures of the sea. I think I can satisfy him."
"Both of you have a good idea. The county magistrate will come to our place to give you a heads up. With these two main dishes, we can satisfy you." Zhu Toijian nodded with satisfaction and said: "Look at the market. Let’s try the food first.”
The ingredient of Xishi Tongue is a kind of shell called sand clam, and the meat inside is shaped like a tongue, hence the name. This shell is relatively common, and Pantan Pier is connected to the Linjiang River near the sea. Seafood can go straight up the river, so it is more popular in the market. It is common. Fresh abalone is too precious and the Xianju market is not big, so it is difficult to find it. You have to make a reservation.
When the clams arrived, Wang Yishou began to make them. Cut the Xishi tongue meat in half, wash it and blanch it in boiling water, take it out and put it in a soup bowl. Then use a clean spoon to bring the clear soup, refined salt and cooking wine to a boil and remove the foam. Pour into a soup bowl containing Xishi tongue meat, sprinkle with coriander and minced chives, and drizzle with chicken oil and serve.
"Sparse Shadow·Stir-fried Xishi Tongue"
Donghai clam, also known as Xishi tongue, take the meat and remove the shell. Boil the water for a while, temporarily put in a soup bowl, add clear soup, refined salt and cooking wine. Bring to a boil over high heat to remove the foam, then pour it into a meat bowl. Sprinkle with coriander and minced green pepper. , and finally drizzle with chicken fat.
Legend has it that the old story in the palace was about a beauty trick by the King of Yue to avenge and destroy Wu. The overall situation was determined, Xi Shi sank into the lake, and the emperor was always ruthless. The soul of the beauty turned into a clam in the sand, and she waited for the Taishi to write a book. In the waves, she complained her grievances and spat out her lilac tongue.
Zhu Tonjian tasted the dish and found that the dish was bright and elegant in color. The meat of Xishi Tongue was crispy, tender and sweet, with a mellow aroma and a good aftertaste. But what was more exciting was not the dish itself, but the story. If there is one in the hotel
Dr. Tea and Wine, who is funny and knowledgeable, would be great.
Seeing that the shopkeeper had this idea, Cao Dechoi said: "There was another clerk who followed us from the Confucius Mansion, named Zhang Fangsu. He was originally a Qing guest of the Confucius Mansion. He was very talented in literature and eloquent. This...
Tian has always wanted to find a job like a private school, but he has never found one. He will be a doctor of tea and wine and receive distinguished guests. He will be able to handle it with ease. Would the shopkeeper be interested in meeting him? "
Is there such a talented person? Zhu Toijian immediately agreed to let him come over tomorrow.
On July 19, County Magistrate Chen, accompanied by Yuanwai Zhu, came to Fat Heart Restaurant incognito. Zhu Toijian invited him to the backyard to watch tea, and Zhang Fangsuo accompanied him for a chat. He went to the kitchen to watch them cooking.
. I saw Cao De with chopsticks busy in front of the stove.
While cooking, first wash the conch meat and slice it into large thin slices; cut the tips of the bamboo shoots into small slices; cut the fungus in half, blanch it in water together with the mushrooms, add salt to the stock, and dilute the juice with water and starch. Brush the live abalone.
Clean the abalone shell, remove the five internal organs, and brush off the black membrane
, rinse well, cut a cross knife on the front, add vegetable oil to heat with a spoon, add bamboo shoot slices, slide mushrooms and stir-fry for a while, add gravy, fungus, peas and conch slices and stir-fry for a few times, pour in oil and remove from the pan.
Put it in a glass plate and put it into a large boiled
In the snail shell, fix it in the center of the large disc, and fix the abalone shell around the disc. Add boiling water in a spoon, put the abalone into the boiling water, place them in the abalone shells separately, and then stir-fry them with stock, oyster sauce and other ingredients to create a bright and salty taste.
Pour the red sauce over the abalone and serve.
"Qu Yu Guan, Grilled Abalone in Original Shell"
The conch is easy to catch because of its big blow. Boil it and cut the meat into slices. Abalone is famous for its fat meat and is coveted by gluttons. How can you avoid it?
Brush the abalone shell clean, scrape off the black membrane, and dig out all the internal organs. Remove the meat and intestines, and cut deeply with a cross knife.
Heat the tea oil, add sliced bamboo shoots, stir-fry mushrooms, add gravy, fungus, peas and snail slices and stir-fry. Pour in oil. Put in a glass plate, scald the large snail shells, surround them with abalone shells, and cook the abalone.
Hot red sauce.
Seeing the abalone served, County Magistrate Chen shook his hand and said: "I am just visiting privately to talk about the Baisou Banquet. Such an expensive dish is against convention."
County Magistrate Chen has been claiming to be honest and honest for many years, but this dish was too expensive, so it was indeed a bit presumptuous to serve it. Zhu Yuanwai was sweating on his forehead. Seeing this, Zhang Fangsu stood up and replied: "It is natural for children to honor their parents. This time it is for hundreds of people."
If you want to taste the dishes at the old man's banquet, you must first ask your parents to taste it. Besides, in order to ensure freshness, Master Zhu sent people to catch the abalone from the beach together with the shells. There was no special expense, so I asked my parents to taste it."
Since it was not specially prepared for him, but he just took it with him, it didn't matter. County Magistrate Chen tasted it and said: "There is nothing to say about the taste. It's just that the Baisou Banquet is for the elderly. Although the food tastes delicious,
Well, I'm afraid the old people's gastrointestinal tracts can't tolerate it. We should mainly eat soft and easy-to-digest food. Otherwise, if something goes wrong while eating it, it will be self-defeating."
Member Zhu tasted the dish and said: "Respecting the order of the county magistrate, this dish has tender meat, delicious taste, maintains its original shape, is unique, rich in nutrients, delicious and delicious. As one of the dishes of Baisou Feast, let everyone try it, it is a good choice for children.
As a filial piety to your parents, just cut the abalone into four pieces and don't eat too much."
When County Magistrate Chen heard this, he realized that this idea was feasible and praised: "Just do it according to the official's wishes. I envisaged that the Baisou Banquet will be held on the Double Ninth Festival."